| Acid Casein |
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Acid casein is obtained in the process of continued casein coagulation from accurately skimmed milk under the influence of sour whey. The next step is rinsing the clots under the stream and further processing takes place in compression, grinding and drying unit in a continuous process.
Acid casein is designated for specialist branches of industry where it is used as the basis and auxiliary technical material.The highest and first quality acid casein can be used for production of general usage sodium caseinates.
Acid casein due to its high absorbability has a great application, among others, in production of water-proof paints, pigments, varnishes, putties, self-leveling compounds, as a paper filler, in paper and carpet impregnation processes, wooden toys, safe matches, artificial leathers, plastics, cosmetics, aluminum foil.
Casein is widely applied also due to its gluing feature and is used in modern labeling appliances guaranteeing good gluing efficacy, even in very high speed.
Casein paints can be applied on different surfaces, including wood and plaster. Casein can be an emulsifier.
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| Sr. |
Particular |
Value / Specification |
| 1 |
Name of Product |
Acid Casein |
| 2 |
Important Product Charecteristics |
Edible |
Industrial |
| 2.1 |
Physical |
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Colour |
White to Creamy White |
White to Creamish yellow |
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Taste |
Neutral |
Neutral |
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Odour |
Non Objectionable |
Non Objectionable |
| 2.2 |
Chemical |
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Protein (N x 6.38) % by mass |
Min. 94 |
80 – 85 |
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Moisture % by mass |
8 - 12 |
6 – 9 |
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Ash % by mass |
Max. 2.2 |
Max. 2.5 |
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Fat % by mass |
Max. 2 |
Max. 10 |
| 2.3 |
Microbiology |
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Standard Plate Count (Per gm) |
< 10000 |
Max. 50000 |
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Yeast & Mold (Per gm) |
< 50 |
Max. 100 |
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Coliforms (Per gm) |
Absent |
10 |
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E.Coli (Per gm) |
Absent |
---- |
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Staphylococcus aureus (Per gm, Coag. +ve) |
Absent |
---- |
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Thermophiles (Per gm) |
< 1000 |
---- |
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Salmonella (Per 25 gm) |
Absent |
---- |
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Listeria (Per 25 gm) |
Absent |
---- |
| 3 |
Shelf life |
One year from the date of manufacturing. |
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| 4 |
Ingredients & Packaging |
Skimmed Milk |
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HCl |
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Primary packing LDPE liner |
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Secondary packing multi layer Kraft paper bags with inner lining of HDPE woven sack |
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| 5 |
Labeling Instruction |
As per requirements of national / international regulatory authorities / customers |
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| 6 |
Storage |
At ambient temperature |
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| 7 |
Transportation |
At ambient temperature |
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| 8 |
Where it will be sold |
To food processing industries. |
| 9 |
Intended Use |
As an Ingredient to Food Processing Industries |
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